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[Objective] To study the antioxidant characteristic of anthocyanins and its microcapsule prepared by spray drying method from Berberis kaschgarica Rupr.,so as to provide a guidance for the application of microencapsulated anthocyanins in industrial production.[Method] By employing DPPH radical-scavenging method and ABTS radical-scavenging method,the radical scavenging rates of anthocyanins under different situations were determined.[Result] The DPPH and ABTS radical-scavenging rates of anthocyanins were higher than that of microencapsulated anthocyanins.The anthocyanins and microencapsulated anthocyanins were provided with certain scavenging effects on DPPH and ABTS free radical,both of which were lower than that of vitamin E.[Conclusion] Anthocyanins were endowed with better antioxidant ability in comparison with its microcapsule for the content of anthocyanins was lessened during the microencapsulation,leading to that its synergistic effect was reduced.Microencapsulated anthocyanins were easily stored for a long time since the anthocyanins were embedded and separated from external environments.
[Objective] To study the antioxidant characteristic of anthocyanins and its microcapsule prepared by spray drying method from Berberis kaschgarica Rupr., So as to provide a guidance for the application of microencapsulated anthocyanins in industrial production. [Method] By employing DPPH radical-scavenging method and ABTS radical-scavenging method, the radical scavenging rates of anthocyanins under different situations were determined. [Result] The DPPH and ABTS radical-scavenging rates of anthocyanins were higher than that of microencapsulated anthocyanins. anthocyanins and microencapsulated anthocyanins were provided with certain scavenging effects on DPPH and ABTS free radical, both of which were lower than that of vitamin E. [Conclusion] Anthocyanins were endowed with better antioxidant ability in comparison with its microcapsule for the content of anthocyanins was lessened during the microencapsulation, leading to that its synergistic effect was reduced. Microencapsulated anthocyanins were easily stored for a long time since the anthocyanins were embedded and separated from external environments.